American · Dessert
Carolina sweet potato pie
A single wedge of custard-style pie built on mashed sweet potato, brown sugar, warm spices, and evaporated milk in a flaky single crust, baked until just set with a browned top.
$2
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
612Calories
12.4gProtein
30.1gFat
71.3gCarbs
37.9gSugar
4.2gFiber
624mgSodium
275mgChol
13.8gSat Fat
580mgPotassium
180mgCalcium
2.6mgIron
0.8mcgVitamin B12
6mgVitamin C
Goes well with
Bourbon
local
Sweet Tea
international
vegetarian
sweet-spot
Instructions
1
Prep
Heat oven to 350°F. Set pie crust into a tart tin, crimp the edge, and chill 10 minutes.
2
Whisk
Combine sweet potato, egg, brown sugar, evaporated milk, butter, vanilla, cinnamon, nutmeg, and salt until smooth.
3
Build
Pour filling into crust, leveling with a spoon so it sits 1/4 inch below the rim.
4
Bake
Bake at 350°F for 45–55 minutes until puffed at edges and center jiggles only slightly when nudged.
5
Cool
Let cool on a rack at room temperature for 90 minutes until the center feels firm.
6
Plate
Slice into a wedge and serve as is or with whipped cream.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 220gabout 3/4 cup sweet potato
- 22 eggs
- 6 tbsp74g brown sugar
- 1/2 cup120ml evaporated milk
- 2 tbsp28g butter, melted
- 1 tsp1 tsp vanilla extract
- 1 tsp1 tsp cinnamon-ground
- 1/2 tsp1/2 tsp nutmeg
- pinch of salt
- 5.2 oz150g pie crust, unbaked
